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Ohuapan Espresso


Notes Candied Apple, Toffee, Quince Varieties Bourbon, Typica, Marsellesa Elevation 1400-1600 masl Process Washed


This year, we welcome the addition of Veracruz to our Mexico lineup and to the single origin espresso program. The coffees of Veracruz have been presenting more and more potential for quality over the years, and this lot from the Ohuapan community makes for a sweet and balanced shot with a delicate body, integrated citric acidity, and lively flavors of candied apple and quince.


While our early forays into Mexico started in Oaxaca, our more recent relationships in Chiapas and Veracruz are distinct in ways that offer incredible opportunity. Where Oaxaca features a landscape that in a lot of ways resembles Cusco in Peru (remote smallholders promising incredible quality potential and lacking proper access to appropriate prices through the specialty market), Chiapas and Veracruz have opened up avenues for relationships that look drastically different as access to the specialty market expands for producers and their communities thanks largely to the work of our importer and exporter partners at origin.

Chiapas and Veracruz are distinct from each other as well: where Veracruz has higher yields and larger average farm size, it also has a culture of farmers and processors trading in cherry rather than dried parchment and processing centrally in larger volumes at wet mills. Chiapas has a strong culture of organic production and cooperativism, but also more recently of incorporating new processes, planting new varieties, and making efforts to combine environmentally sound, yet profitable, coffee production with protection of important biosphere reserves. What our partnerships in both regions offer are opportunities for larger high-end lots from single producers who work in conjunction with their communities to uplift the whole.

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